to cook - Ginger Turmeric Warming Soup
Waow this is delicious and easy to make!!
These spices are my favorite! Never thought of making a delicious broth out of them!
Thank you Miranda Hammer for the inspiration!
Ginger Turmeric Warming Soup
recipe inspired by Miranda Hammer from Crunchy Radish
recipe type: to soup,to lunch, to dinner
serves 6-8
What you need:
2 tbsps olive oil - or coconut oild
3 lbs chicken, combination of skinless boneless breasts and thighs, organic and sustainably raised meat preferred - I used cod, that I baked in coconut oil... let it sit on one side for a long time to create that crust
1 tbsp ground turmeric
1 tsp dried oregano - I used dried basil as I didn't have any oregano... and it was delicious!
1 white onion, chopped or sliced
4 cloves garlic, minced
2 tbsps ginger, peeled and minced
4-6 large carrots, peeled and diced into 1/2-inch pieces
4 stalks celery, diced into 1/4-inch pieces
1 small red chili pepper, seeds removed, minced
5 cups low sodium vegetable stock (If I do not have homemade on hand, which is often, I use this.)
1 cup dill, chopped
2 limes, quartered
1/2 lb baby kale or baby spinach or purslane, preferably organic
1/2 cubes avocado
Sea salt and Freshly ground black pepper
what to do:
In case you make it with chicken:
Clean, pat dry, salt and pepper the chicken. In a large pot over medium heat, warm 1/2 tbsp of olive oil. Add chicken in batches, browning each side, approximately 5-8 minutes a side. Add more oil as needed between each batch. Chicken will not be cooked through. Remove chicken from pot, leaving the brown bits.
When using fish,
Heat the pan and add in some coconut oil, add in the Cod - or any white fish - and let it bake on one side until you have a little crust.
Remove the fish and leave the crust parts! Just as you would with the chicken.
Add another 1/2 tbsp of olive oil to the pan. Add the turmeric and oregano - or basil - and stir, scrapping up the brown bits with a wooden spoon. Once the spices are toasted, about 1 minute, stir in the onion, garlic, ginger, carrots, celery, and chili pepper. Coat vegetables with spice mixture and sauté until onion is translucent, about 8 minutes. Pour in vegetable stock and bring to a boil.
Lower to a simmer and slowly add the chicken or fish.
Cover pot and simmer for at least an 1 hour and 1/2.
When the soup is nearly done, shred any pieces of chicken, or fish, that may have not fallen apart naturally.
To serve, add a handful of kale, spinach or purslane to each bowl. Spoon soup over greens to wilt.
Finish each bowl with a squirt of lime and a generous sprinkling of dill and some avocado cubes.
